Creamy peas, sweetcorn and spinach

Creamy peas, sweetcorn and spinach

I Love Curry
Jonathan Gregson

A mild, creamy curry where the spinach is a lovely, velvety foil to bursts of sweetness from the peas and crisp sweetcorn, simply flavoured with cumin and dried fenugreek leaves. This can be a main course or an accompaniment. I often serve it with Naan or rice to complement a robust curry. It is also lovely with roast chicken, lamb or simply cooked fish.


Quantity Ingredient
1 good tablespoon butter or vegetable oil
1/2 teaspoon cumin seeds
3/4 small onion, chopped
10g fresh root ginger, peeled weight, finely chopped
2 fat garlic cloves, finely chopped
1 1/2 teaspoons dried fenugreek leaves, crumbled into a powder
1-2 green chillies, whole but pierced
25g cashew nuts
40g plain yogurt
salt, to taste
freshly ground black pepper, to taste
60g spinach, shredded, (or left whole if baby spinach)
2 handfuls frozen peas
3 tablespoons canned sweetcorn kernels
4 tablespoons single cream
4 tablespoons milk


  1. Heat the butter or oil in a non-stick saucepan. Add the cumin and, once it has sizzled for 10 seconds, add the onion and sauté gently until really soft. Tip in the ginger, garlic, fenugreek leaves and chillies; saute for a couple of minutes until the garlic starts to colour.
  2. Meanwhile blend together the cashews and yogurt until smooth. Add to the pan and sauté for four or five minutes, or until it is a thick paste and releasing oil. Add 250ml water, bring back to a boil, stirring constantly, then simmer, covered, for 10 minutes.
  3. Add the salt and pepper, spinach, peas, sweetcorn, cream and milk. Cover and cook until the spinach is soft; you may need to add another splash of water but bear in mind this should be a slightly thick, creamy curry. Taste, adjust the seasoning and serve.
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